Strangely enough, I based this dessert on a recipe in Cosmopolitan magazine. They made the dessert with regular ice cream and without the cream cheese mixture, which I felt added the needed tiramisu flavor.
Serve with hot fudge sauce.
10 3/4 ounces pound cake
1/3 cup espresso - cooled
2 pints coffee frozen yogurt or ice cream - softened
1 pint chocolate frozen yogurt or ice cream - softened
2 cups Cool Whip LiteŽ
3/4 cup light cream cheese
2 tablespoons confectioner's sugar
3/4 teaspoon vanilla
hot fudge sauce
Line a 9 x 5 inch loaf pan with plastic wrap. Cut pound cake horizontally into four slices. Place one pound cake layer in loaf pan, trimming to fit. Sprinkle with a third of the espresso. Top with half the coffee frozen yogurt or ice cream, smoothing the surface to even.
Press another layer of pound cake on the ice cream. Sprinkle with half of the remaining espresso. Top with pint of chocolate frozen yogurt or ice cream, smoothing the surface. Add a third pound cake layer, and sprinkle with remaining espresso. Spread the remaining coffee ice cream, and top with fourth pound cake layer. Cover with plastic wrap and freeze until firm (6 hours).
Meanwhile, in a bowl, beat light cream cheese on medium speed until it looks whipped. Add confectioners sugar and vanilla. Mix until incorporated. Whisk in whipped cream. Cover with plastic wrap and refrigerate until later.
To serve, invert loaf pan to remove tiramisu, and peel off plastic wrap. Allow to soften slightly (5 to 10 minutes). Spread a layer of whipped cream cheese mixture on top. Sprinkle with grated chocolate. Serve with hot fudge sauce.
Calories: 300 Calories From Fat: 44%
Protein: 6g Carbohydrate: 43g
Cholesterol: 36mg Sodium: 319mg